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Largest Specialty Catalog of its Kind
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Info, Quotes & Orders:
805-375-7000
8am - 11pm Pacific
Email:
sales@FoodSoftware.com
Advanced Analytical, Inc.
Newbury Park, CA 91320
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About FoodSoftware.com
FoodSoftware.com specializes in the development and sales
of software, devices and services for restaurants and all types of food service.
Our client list includes some of the best known restaurants,
hotels and culinary schools in the world. Our top sellers are our own IPro restaurant inventory software
LRS restaurant pagers, nutraCoster nutritional analysis software and SoftCafe's MenuPro® restaurant menu design software.
We also carry the full line of the Culinary Institute of America's professional training videos.
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"MenuPro", "ScheduleWriter" and "SoftCafe" are registered trademarks of SoftCafe, LLC.
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We Accept
All Major Credit Cards
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Revised: 9/6/2010
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69 items found searching fields on 6 pages. Use controls at the page bottom or Alt-P (prior page) or Alt-N (next page) for more items. |
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IPro Series 30 Restaurant Inventory, Recipe & Menu Software:
IPro restaurant and general food service inventory and recipe cost control software dramatically reduces food and beverage costs by detecting creeping costs, overuse, theft and unknown costs. IPro features periodic and perpetual inventory for food, liquor and supplies, build-to-par ordering, purchase history, vendor comparison, recipe costing and resizing, recipe printing, stock depletion by sales or production, sales and profit history, trends and analysis, and much more. Compare this program to others at ten times the price! Downloadable for immediate and free delivery. ID: IPro30-004
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IPro Series 40 Restaurant Inventory, Recipe & Menu Software:
IPro restaurant and general food service inventory and recipe cost control software dramatically reduces food and beverage costs by detecting creeping costs, overuse, theft and unknown costs. IPro features periodic and perpetual inventory for food, liquor and supplies, build-to-par ordering, purchase history, vendor comparison, recipe costing and resizing, recipe printing, stock depletion by sales or production, sales and profit history, trends and analysis, and much more. Compare this program to others at ten times the price! Downloadable for immediate and free delivery.. ID: IPro40-008
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Restaurant Recipe Costing, Inventory & Menu Profitability Spreadsheet Workbook for Excel:
This set of pre-configured and customizeable Microsoft Excel restaurant spreadsheets are for chefs, managers and owners who want to quickly and easily maintain food and beverage inventory, cost and recost recipes as ingredient costs change, print recipe sheets, calculate food cost percentages and margins and determine "theoretical food cost" for menus and menu categories based on sales. For users who are familiar with Excel, this can be vastly simpler and quicker than "application" (non-Excel-based) software. Downloadable for immediate free delivery. ID: RRG-RIMW-00138
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SweetWARE nutraCoster Professional 2.1 Recipe/Formula Costing & Nutritional Analysis Software:
nutraCoster is a powerful software program for analyzing recipes for both cost and nutritional content. It is primarily used by bakeries, commercial food producers and others who need the required Nutrition Facts and Ingredient Label Panels per both US and Canada rules for their product labels, along with product food costing, labor costing with setup and assembly time tracking, process steps and detailed nutritional analysis. Downloadable for immediate and free delivery. ID: SW-NCP21-0081
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Training DVD Bundle Deal SAVE $25: Cooking Methods Series by the Culinary Institute of America:
SAVE $25 Developed by the world-renowned Culinary Institute of America (CIA), this series of professional chef cooking methods training DVDs are grouped in a specially priced bundle. Titles in this bundle include: Dry Heat Methods Volume 1 (Grilling, Broiling, Roasting & Baking), Dry Heat Methods Volume 2 (Sautéing, Pan-Frying, Deep-Frying & Stir-Frying) and Moist Heat: Steaming, Submersion Cooking, Braising & Stewing. ID: CIA-1-58315-301-2-00188
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Baker Training DVD: Cake Art Cake Decorating Methods by the:
With this wonderful training DVD, you too can create spectacular looking cakes and cupcakes with guidance from the chef-instructors of The Culinary Institute of America. From buttercream roses and fondant-wrapped cakes to colorful cupcakes, the CIA Cake Art DVD provides the novice and intermediate cake decorator with the step-by-step instructions to produce show-stopping creations.
ID: CIA-1-58315-342-X-00351
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Baker Training Video: Gluten-Free Baking DVD by the Culinary Institute of America:
Featuring the expertise of Chef Richard Coppedge, Gluten-Free Baking offers clear and easy-to-follow directions for preparing several items featured in the CIAs Gluten-Free Baking book. Employing Chef Coppedge's five flour blends, you will learn to make delicious baked goods using alternatives to gluten. You'll also learn to prepare molten lava cakes, 1-2-3 cookie dough, pizza crust, pancakes, pie dough, and bagels. And you will even discover the secret to thickening soups and sauces using gluten-free roux. Features include in-depth explanations of gluten-free flour blends, hands-on demonstrations of selected recipes, and tips on flour-blend handling and storage.
ID: CIA-1-58351-343-8-00205
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Bar Management Training: The Professional Bar & Beverage Manager's Handbook with CD:
The Professional Bar & Beverage Manager's Handbook is a comprehensive book with companion CD that details how to set up, operate and manage a financially successful bar, tavern and night club. The companion CD contains all the forms from the book in a PDF format for easy use, plus a 100+ page business plan in Microsoft Word.
ID: AP-PBB-01-00204
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Chef / Baker Training DVD Bundle Deal SAVE $125: Better Bread and Bread Art Master Library:
SAVE $125 Developed by the award-winning chef Ciril Hitz, this master library of bread baking and decorative bread training videos are grouped in a specially priced bundle of eleven DVDs in two series, Better Breads and Bread Art. Titles in the bundle include: Baguette to Pretzel, Laminated and Sweet Doughs, Sourdough Breads and many more. Geared toward the professional or student restaurant chef, baker or pastry chef, these DVDs present their topics with clear, step-by-step instructions. ID: BH-BBBAL-00381
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Chef / Baker Training DVD: Better Bread Baking 1: Baguette to Pretzel (Disc 1):
This first DVD in the Better Bread DVD series is geared toward the professional restaurant chef, baker or pastry chef who wants to know the fundamentals of bread baking to create a well-rounded bread basket for service. Through clear, step-by-step instruction, award-winning chef Ciril Hitz covers simple fermentations, such as sponges, poolishes, bigas and straight dough fermentation techniques.
ID: BH-0-9769977-5-5-00372
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Chef / Baker Training DVD: Better Bread Baking 2: Laminated and Sweet Doughs (Disc 2):
This second DVD in the Better Bread DVD series is geared toward the professional restaurant chef, baker or pastry chef who wants to simplify the process of making laminated dough products. Through clear, step-by-step instruction, award-winning chef Ciril Hitz covers the different techniques utilized in producing a variety of sweet and savory laminated products suitable for the breakfast table or luncheon buffet.
ID: BH-0-9769977-6-2-00373
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Chef / Baker Training DVD: Better Bread Baking 3: Enriched Doughs (Disc 3):
This third DVD in the Better Bread DVD series is geared toward the professional restaurant chef, baker or pastry chef who wants to understand the making of enriched dough products to help create more variety in a product line. Through clear, step-by-step instruction, award-winning chef Ciril Hitz covers proper mixing techniques, biga and poolish pre-ferments, and cold fermentation techniques. Chef Hitz also expands the scope of these enriched dough products through the easy addition of different ingredients and spices.
ID: BH-0-9-769977-7-0-00374
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